The Vegan Power Bowl
This delicious vegan power bowl is packed with plant-based protein and nutrients, to fuel your day!
Servings 2
Ingredients
Lemon Quinoa
- 1 1/2 Cups Quinoa rinsed
- Water check the package
- Juice + Zest of 1/2 Lemon
- Generous Pinch Sea Salt
Garlicky Broccoli
- 5-6 Cups Broccoli Florets
- 2 Cloves Garlic minced
- Drizzle Olive Oil
- 1/2 Tsp Salt
- Fresh Cracked Black Pepper
Salt and Pepper Chickpeas
- 1 15 oz Can Chickpeas
- Drizzle Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- Lots of Fresh Cracked Black Pepper
Green Tahini Sauce
- 1/3 Cup Tahini
- 1/3 Cup Water
- 1 Clove Garlic sliced
- 2 Tbs Extra Virgin Olive Oil
- Juice from 2 Limes
- 1/4 Cup Fresh Parsley
- 1/4 Jalapeño ribs and seeds removed
- 1/4 Tsp Salt
- Fresh Cracked Black Pepper
Optional Toppings
- Hemp or Sesame Seeds
- Sliced Avocado
- Chili Flakes
Instructions
Lemony Quinoa
- I've found that different brands of quinoa call for different amounts of water. Just use the amount it says on your box of quinoa!
- Add the quinoa, water, lemon juice, lemon zest, and salt to a pot. Stir, and then bring to a boil. Once the water is boiling, reduce to low heat and simmer for 15-20 minutes, until quinoa is cooked. When done, fluff with a fork.
Broccoli and Chickpeas
- Preheat oven to 425 degrees F.
- Wash and dry your broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until all florets are evenly coated.
- Rinse and dry your chickpeas. In a bowl, mix chickpeas, oil, salt, pepper, and paprika until they're all evenly coated.
- On a sheet pan lined with parchment paper (or a silpat), bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.
Green Tahini Sauce
- In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference. For extra heat, add in a pinch of cayenne. For extra tang, add in more lime juice.
Putting It All Together
- Assemble your bowls - add in the layer of quinoa first. Top with broccoli and chickpeas, then drizzle with the tahini sauce. Add on hemp or sesame seeds (or both!) and any other toppings you like.
- Serve warm and enjoy!
Notes
- This recipe is easy doubled for a family meal! Just keep in mind that you may have to increase the baking time to accommodate the extra veggies! :)
- The dressing calls for two limes, which can easily be halved if you don't like a tangy flavor. Add in the juice of the first lime, taste the dressing, then add more if desired.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)